The Red Truck Bakery Farmhouse Cookbook by Brian Noyes

Author:Brian Noyes [Noyes, Brian]
Language: eng
Format: epub
Publisher: Clarkson Potter/Ten Speed
Published: 2022-08-02T00:00:00+00:00

This crust is almost identical to our Classic Piecrust (this page), which is featured in many of our sweet pies. However, this version swaps the sugar and citrus zests for fresh rosemary or thyme, which complements the fillings in our quiches and savory pies, and we also add some cheese. If you’re making a single-crust pie or quiche, freeze one disk of this dough for another use. MAKES 2 DISKS, ENOUGH FOR TWO 10-INCH CRUSTS

3½ cups unbleached all-purpose flour, sifted, plus more as needed

1 teaspoon kosher salt

12 tablespoons (1½ sticks) unsalted butter, chilled and cut into cubes

¼ cup vegetable shortening, chilled

1 large egg yolk

2 ounces Parmigiano-Reggiano or cheddar cheese, freshly grated (½ cup)

1 teaspoon chopped fresh rosemary or thyme (or a mixture of both)

½ cup cold water, plus more as needed

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